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First, cook the haricots verts. Bring salted water to a boil, then reduce heat to a simmer. Prepare a separate bowl of water with ice.

Trim the ends of the haricots verts. Add to the simmering water and cook until al dente. Transfer to the ice bath with a slotted spoon to stop the cooking process. Remove after a minute. Pat dry with paper towels and set aside.

Next, prepare the dressing. In a food processor, puree cranberries until smooth. Add vinegar, shallot, mustard and sugar. Process until blended. Slowly add oil until blended. Transfer to a bowl and season to taste with salt and pepper.

To assemble, add the goat cheese and walnuts to the haricots verts, and toss with the dressing.